Maple Syrup Blondies with Maple Sugar Candy

Maple Syrup Blondies with Maple Sugar Candy

Adapted from TheKitchn.com/ allrecipes.com
Makes 24 bars
Author Wendy Sondov themondaybox.com

Ingredients

  • FOR BLONDIES:
  • 2 cups all purpose flour
  • 1 cup brown sugar packed
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup 1 stick unsalted butter, melted and cooled
  • ½ cup pure maple syrup grade B
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 2 ounces chopped maple sugar candy see recipe below or store bought
  • FOR GLAZE:
  • 1/2 cup confectioners sugar
  • 3 tablespoons pure maple syrup grade B
  • FOR MAPLE SUGAR CANDY:
  • 1 cup pure maple syrup grade B

Directions

  1. FOR BLONDIES:
  2. Preheat oven to 350 degrees F. Line a 9” x 13” baking pan with parchment paper, overhanging the paper on the long sides of the pan. Spray lightly with vegetable oil.
  3. In a large bowl, whisk together flour, brown sugar, salt, and baking soda.
  4. In a medium bowl, whisk together butter, maple syrup, eggs, vanilla and maple extracts.
  5. Pour butter mixture into flour mixture. Fold together quickly until combined.
  6. Fold in chopped maple sugar candy.
  7. Spread batter in prepared pan and bake in preheated oven for 18-20 minutes or until center is barely set.
  8. Cool completely in the pan.
  9. FOR GLAZE:
  10. In a small bowl, stir together confectioners sugar and maple syrup until smooth.
  11. Lift completely cooled blondies from pan. Glaze can be drizzled before or after cutting the blondies into bars. Drizzling the glaze on individual bars will create drips of glaze down the sides of the bars.
  12. Allow glaze to set firmly before storing bars between layers of wax paper in an airtight container at room temperature for up to 2 weeks.
  13. FOR MAPLE SUGAR CANDY: (Makes more candy than is needed for this recipe)
  14. Make 3 small (about 2” x 3” with 1” high sides ) rectangular molds from foil.
  15. Pour maple syrup into a medium sauce pan. Attach a candy thermometer to the pan. Stirring occasionally, bring to a boil at medium heat until the thermometer reads 235 degrees F (110 degrees C).
  16. Remove from heat and allow to cool until the thermometer reads 175 degrees F (80 degrees C), about 10 minutes.
  17. Beat with a wooden spoon(about 5 minutes) until the syrup is thick, creamy, and lightened in color.
  18. Pour into foil molds. Allow to firm at room temperature or refrigerate.
  19. When firm, wrap in foil or plastic wrap for storage in an airtight container at room temperature for up to 1 month or frozen for longer.

Packing Tips

Mailing these bars uncut in a disposable pan will keep the blondies moist and chewy longer and make them sturdier for shipping. If mailing cut bars, place a small piece of wax paper between pairs of bars and double wrap in plastic wrap. Place wrapped blondies in an airtight container.